Foods of the World Forum Homepage
Forum Home Forum Home > Europe > Central Europe
  New Posts New Posts RSS Feed - Gołąbki
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Gołąbki

 Post Reply Post Reply Page  <12
Author
Message
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3385
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 10 December 2010 at 16:59
Originally posted by Rivet Rivet wrote:

. I guess the rice is supposed to be cooked before putting in with the meat? Some recipes dont specify, some say add it raw, a couple say cooked. Did your rice cook through? I'm thinking the rice should be cooked and cooled first...


John, I have always added my rice raw, and have never had a problem...it plumps up , and may even help absorb any unwanted fat from inferior ground meat. The tomato sauce and moisture from the egg is enough to plump the rice up as the cabbage bakes.
Go ahead...play with your food!
Back to Top
Sponsored Links


Back to Top
Guests View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 10 December 2010 at 20:23
Okay, just caught your reply....turned in to page two of the post and I didn't see it! Thanks, yes I understand about it catching up to the excess moisture and fat and makes perfect sense. I was wondering between your recipe and those with cooked rice....maybe the cooked rice ones had the grains "blow out" in the final roasting process. No word on that and definitely an interesting world of cooking~ Thanks a million, Dave you sure have answered a big question for me in my quest to make golubki.
Back to Top
Boilermaker View Drop Down
Chef
Chef
Avatar

Joined: 23 July 2010
Location: Marietta, GA
Status: Offline
Points: 680
Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 12 December 2010 at 20:04
Just finished making up 2 pans of this a few minutes ago.  We're having it tomorrow night along with a side of spaetzle and a veggie.Smile
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8912
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2010 at 14:53
good news, guys - according to time/life's foods of the world series (volume titled "quintet of cuisines, highly recommended!) the romanian version of Gołąbki, called sarmale, is indeed topped with bacon. also, the rice is parboiled for a few minutes before it is mixed with the meat. i will post the recipe if/when i have time in the balkans section.
 
this confirms, to me, at least, that when it comes to this wonderful peasant dish, we're all right, and so are the hungarians, who use a sour-cream/paprika sauce (that could be interpreted as a form cheese) to top their version, Toltott Kaposzta.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8912
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 10 June 2011 at 11:59
as noted above, here's the link to sarmale from romania:
 
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Meat Hunter View Drop Down
Scullery Servant
Scullery Servant
Avatar

Joined: 11 May 2010
Location: Minnesota
Status: Offline
Points: 17
Post Options Post Options   Thanks (0) Thanks(0)   Quote Meat Hunter Quote  Post ReplyReply Direct Link To This Post Posted: 29 December 2011 at 21:41
Real nice Hoser. Was just lookin at this today in the wifes Polish cookbook. Identical I think to what's printed in her book, expect for the bacon. I like your way better. Bacon makes everything taste better LOL.
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3385
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 30 December 2011 at 03:26
Originally posted by Meat Hunter Meat Hunter wrote:

Real nice Hoser. Was just lookin at this today in the wifes Polish cookbook. Identical I think to what's printed in her book, expect for the bacon. I like your way better. Bacon makes everything taste better LOL.

That it does MH...the only thing better than a bacon sandwich is a bacon sandwich wrapped in more bacon
Go ahead...play with your food!
Back to Top
 Post Reply Post Reply Page  <12
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.098 seconds.